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Chocolate Cake Preparation:
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Preheat oven to 360u00b0F.
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Whisk the eggs with the sugar to a creamy, whitish batter.
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Add the cocoa powder and oil, stirring constantly.
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Add the flour and baking powder. When the mixture is well whisked, carefully pour in 1 cup of boiling water.
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Be careful with this step because the batter is very fluid and it may spatter with the hot water.
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Pour the batter into a buttered and floured round cake pan.
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Bake for about 40 minutes.
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Let cool slightly before removing from the pan.
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Vanilla Cake Preparation:
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Whisk the eggs with sugar to a creamy, whitish batter.
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Add the oil and vanilla extract, stirring constantly.
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Add the flour and baking powder. Once smooth, pour in 1 cup of boiling water.
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Pour the batter into a buttered and floured round cake pan.
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Bake for about 40 minutes.
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Let cool slightly before removing from the pan.
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Strawberry Filling Preparation:
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Place the gelatin in a cup with cold water.
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In a saucepan, whisk the egg with the sugar and cornstarch until homogeneous.
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Add the strawberries and cream and bring this mixture to a boil, stirring constantly.
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Stir until it begins to thicken. Add the butter and stir well. Remove from heat.
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Squeeze the gelatin and stir until it dissolves.
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Put this mixture in a blender and puree. Refrigerate until ready to use.
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Chocolate Icing Preparation:
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Grind the chocolate in a food processor.
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In a saucepan, bring the cream to a boil.
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Melt the chocolate in the microwave, stirring every 30 seconds until it melts and mixes in with the hot cream. Stir until well mixed.
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Add a few drops of food coloring and stir until you get the desired color.
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Let the filling sit, covered with plastic wrap, for about 2 hours, then refrigerate for 5 minutes.
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Remove from refrigerator and stir well.
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Repeat until you get the consistency needed to work with the piping bag.
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If it hardens too much, put in the microwave for five seconds.
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Cake Assembly:
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Slice the cakes in the half horizontally.
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Syrup Preparation:
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In a saucepan, combine 1 cup of milk, 2 tablespoons of cocoa powder, and 1 tablespoon of sugar. Heat until it boils.
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Prepare another syrup with 1 cup of milk and 1 teaspoon vanilla sugar and repeat the procedure.
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Place the decorating paper on a cake platter, and place a few strips of parchment paper on top.
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Place the first layer of cake on the platter, and drizzle with chocolate syrup.
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Then, spread on a layer of strawberry filling.
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Place the second cake layer on top, and sprinkle with the other syrup.
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Repeat the procedure until finished.
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To ensure that the cake doesn't fall apart, put 3 sticks in the cakes, holding the layers together vertically.
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Cover the cake with a layer of chocolate icing.
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Complete the decoration applying the ganache with the pastry bag.
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Decorate the top with colorful confetti, as desired.
